Main Courses  |  Italian

Lasagna

• 2 cans Italian-style peeled tomatoes (No. 2 1/2)
• 4 x 8 ounces cans tomato sauce
• 2 teaspoons salt
• 2 teaspoons dried oregano
• 2 teaspoons onion salt
• 2 cups minced onions
• 2 cloves garlic
• 1/2 cup olive oil
• 2 pounds ground chuck and/or sausage
• 2 teaspoons salt
• 3/4 pounds lasagna noodles
• 1 1/2 pound Ricotta cheese
• 2/3 pounds thinly sliced or crumbled Mozzarella cheese
• 1 pound grated Parmesan cheese

1. Combine the tomatoes, sauce, salt, dried oregano and onion salt in a large pan. Start simmering these ingredients uncovered.
2. Sauté the onions and garlic in 1/2 cup olive oil until golden.
3. Add ground chuck and/or sausage and 1/2 tsp salt. Cook until the meat loses its red color.
4. Add to tomato sauce. Simmer about 2 1/2 hours.
5. Prepare lasagna noodles according to package directions. Add olive oil to prevent sticking.
6. Preheat over to 350°F.
7. Put into the bottom of two 13 x 9 x 2 1/2-inch baking dished a thing layer of sauce, then a crisscross layer of cheese.
8. Repeat twice with sauce, noodle and cheese. The final cheese layer is covered ounce more with sauce and a dusting of Parmesan.
9. Bake for about 40 minutes. Remove and let stand for 10 minutes. The lasagna can then be cut for servings.